Glazed Lemon Poppy Seed Cake
Brighten your day with this irresistible Glazed Lemon Poppy Seed Cake—a treat that perfectly balances tangy citrus zest, delicate sweetness, and the subtle crunch of poppy seeds. Made with freshly grated lemon zest and a luscious lemon glaze, this moist and tender loaf delivers a burst of sunshine in every bite. Whipped together with simple pantry staples and baked to golden perfection, it's as beautiful as it is delicious. Whether you're serving it as a sweet breakfast, an elegant brunch centerpiece, or a delightful dessert, this cake is easy to make and guaranteed to impress. The light drizzle of the citrusy glaze not only enhances the flavor but also creates a stunning finish for this bakery-worthy showstopper. Perfect for lemon lovers, this recipe delivers timeless charm with every slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons freshly grated lemon zest
- 0.25 cups fresh lemon juice
- 0.75 cups milk
- 2 tablespoons poppy seeds
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Optionally, line the pan with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined. Do not overmix.
Stir in the poppy seeds until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil halfway through baking.
Once baked, allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and milk in a small bowl until smooth and pourable. Adjust the consistency by adding more powdered sugar or milk if needed.
Once the cake is fully cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 681.8 g | 248% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 431.8 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 690 mg | 53% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
